These classic no-bake cookies are upgraded with peanuts and crushed Nutter Butter cookies.
Nutter Butter No-Bake Cookies
Ingredients
1 c. brown sugar, packed
1/2 c. half-and-half
1 c. salted butter
1 c. smooth peanut butter
1/4 c. Dutch-process cocoa powder
1/4 tsp. kosher salt
1 tbsp. vanilla extract
1/2 c. roughly crushed Nutter Butter cookies
1/2 c. roasted peanuts
3 c. old-fashioned oats
Yields Approximately 3 Dozen Cookies
In a saucepan over medium heat, melt the brown sugar, half-and-half, butter, and peanut butter, cocoa powder, and salt. Bring the mixture to a boil, allowing it to boil for 1 minute. Remove from heat, then stir in the vanilla, Nutter Butter cookie crumbs, peanuts, and oats. Stir to combine ingredients.
Scoop the mixture onto parchment-paper lined baking sheets and chill until cookies are firm.
This cake has a yummy root beer flavor and is topped with whipped cream.
Root Beer Float Cake
Ingredients
For the Cake:
1 c. salted butter
1 c. half-and-half
2 c. dark brown sugar, packed
2 large eggs
1/2 c. sour cream
1 tbs. root beer concentrate
2 c. all-purpose flour
1/2 tsp. kosher salt
1 tsp. baking soda
For the Whipped Cream:
2 c. heavy cream
1/2 tsp. kosher salt
1 tbsp. granulated sugar
1 tsp. vanilla, cream soda, or butterscotch extract or flavoring
Yields Approximately 24 Slices
For the Cake;
Preheat the oven to 375 degrees Fahrenheit. In a saucepan, bring the butter and half-and-half to a boil, stirring occasionally. Remove from heat, then stir in the dark brown sugar, eggs, sour cream, root beer concentrate, flour, salt, and baking soda. Stir together until smooth.
Pour the batter into a greased 9×13 baking pan. Bake for 20-25 minutes or until the cake is pulling away from the sides and an inserted toothpick comes out clean. Cool completely.
For the Whipped Cream:
In a bowl, combine the heavy cream, salt, sugar, and extract of choice. Whip until soft peaks form. Frost the cake with the cream. Chill until service.
These Snickerdoodles have white chocolate chips, toffee bits, and crushed cinnamon cereal to make it a gooey treat.
Loaded Snickerdoodles
Ingredients
For the Cookies
1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
2 large eggs, room temperature
1/2 tsp. kosher salt
1 tsp. baking powder
1 tbs. ground cinnamon
3/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 1/4 c. all-purpose flour
1/2 c. white chocolate chips
1/4 c. toffee bits
For the Sugar Coating
1/4 c. granulated sugar
1/4 c. roughly crushed Cinnamon Toast Crunch cereal
1 tbs. ground cinnamon
Yields Approximately 2 Dozen Cookies
Loaded Snickerdoodles
Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and the dark brown sugar until light and fluffy. Scrape the bowl, then add the vanilla extract and eggs. Mix to combine.
In a bowl, sift together the salt, baking powder, cinnamon, and all-purpose flour. Stir in the crushed cereal. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and toffee bits and mix until just combined.
In a small bowl, stir together the sugar, crushed cereal, and cinnamon. Using a tablespoon of dough, roll the dough in the sugar mixture to coat the Cooke dough. Place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the bottoms and lightly firm to the touch.
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Add the sour cream and mix to combine. Add the vanilla extract and the eggs, one at a time, scraping the bowl after each addition.
In a bowl, sift together the salt, baking powder, cornstarch, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the cookie crumbs and mix until just combined. Place cookie dough onto parchment paper-lined baking sheets using two tablespoon-sized scoops of dough. Bake for 12-14 minutes until the cookies are lightly browned on the bottoms.
These cookies were an experiment to see how boba pearls hold up in baking. The boba adds an interesting chewiness to the cookies.
Chocolate Boba Cookies
Ingredients
1/2 c. salted butter, softened
1/2 c. granulated sugar
1/2 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 tbs. ground cinnamon
1 tbs. coco powder
2 3/4 c. all-purpose flour
3/4 c. black sugar boba pearls, prepared according to package directions
1/2 c. mini semi-sweet chocolate chips
Yields Approximately 1 1/2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract. Beat to combine then scrape the bowl.
In a bowl, sift together the salt, baking powder, baking soda, cinnamon, coco powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the boba pearls and chocolate chips and mix until just combined.
Place dough onto a parchment paper-lined baking sheet using two tablespoon-sized scoops of dough. Bake the cookies for 10-12 minutes until the cookies are lightly firm to the touch.
This cake is full of coconut flavor. This would also taste great topped with dulce de leche.
Coconut Tres Leches Cake
Ingredients
For the Cake
3 1/2 c. all-purpose flour
2 c. granulated sugar
1 tbs. baking powder
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. salted butter, softened and diced
1 c. coconut heavy cream, divided use
4 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp. vanilla extract
1/2 tsp. coconut extract
For the Milk Soak
1 13.5 oz. can coconut heavy cream
1 12.2 oz. can evaporated coconut milk
1 11.25 oz. can sweetened condensed coconut milk
1 tsp. vanilla
1 tsp. ground cinnamon
For Topping the Cake
1 13.5 oz. can coconut heavy cream, chilled
1 tbsp. granulated sugar
10 oz. fresh mango, diced
ground cinnamon for topping
Coconut Tres Leches Cake
For the Cake
Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Beat the flour mixture with the butter until the butter is incorporated into the mixture. Scrape the bowl.
In a small bowl, beat together the 1/2 the coconut heavy cream, eggs, egg yolks, vanilla extract, and coconut extract.
Add the egg mixture to the flour mixture and beat until combined. Scrape the bowl, then add the remaining coconut heavy cream and mix until just combined. Pour batter into a greased 9×13 baking pan. Bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs. Set cake aside to cool.
For the Milk Soak
Whisk together the heavy coconut cream, evaporated coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon. Once cake is completely cooled, poke the cake full of holes using a fork or wooden skewer. Pour the milk mixture over the cake. Cover cake and refrigerate for at least six or before serving. The more soak time is better.
For Topping the Cake
In a cold bowl, whip the coconut heavy cream and granulatedsugar until soft peaks form. Spread the whipped cream over the cake. Place diced mangoes on top of the cream and sprinkle with the ground cinnamon.
These cookies have the flavors of stollen bread. Marzipan is mixed into the dough and is stuffed full of almonds and dried fruit.
Stollen Cookies
Ingredients
1/2 c. salted butter, softened
1 c. granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. marzipan
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. ground cinnamon
2 c. all-purpose flour
1/2 c. almonds, blanched and slivered
1/2 c. dried apricots, diced
1/2 c. dried tart cherries
1/4 c. currants
Yields Approximately 3 Dozen Cookies
Stollen Cookies Dough
Preheat oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and mix until combined. Add the vanilla extract, almond extract, and marzipan. Beat until the marzipan is fully incorporated into the mixture.
In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping after each addition. Add the almonds, apricots, cherries, and currants. Mix until just combined.
Using tablespoon-sized scoops of dough, place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until lightly browned on the bottoms of the cookies.
Those recipe is a family favorite that always gets made for the holidays.
Graham Cracker Toffee Bark
Ingredients
14.4 oz. box graham crackers
1/2 c. salted butter
1/2 c. margarine
1/2 c. granulated sugar
1/2 c. dark brown sugar, packed
1 tsp. vanilla extract
2 c. milk chocolate chips
3/4 c. slivered almonds
Preheat the oven to 400 degrees Fahrenheit. Place graham crackers onto tinfoil-lined baking sheets In a saucepan, melt together the butter, margarine, and sugars. Bring mixture to a boil. Allow to boil for 3 minutes. Remove from heat and add vanilla extract. Pour the mixture over the graham crackers and spread with a spatula to cover all the crackers.
Bake for 5-6 minutes. Remove from the oven, then sprinkle chocolate chips over crackers. After 5 minutes, use a spatula to spread the chocolate over the crackers. Sprinkle with almonds. Chill in fridge until chocolate hardens. Break into pieces to serve.
These cookies have a bit of tang from buttermilk powder.
Buttermilk Chocolate Chip Cookies
Ingredients
1 c. salted butter, softened
1 c. granulated sugar
1 c. dark brown sugar, packed
2 tsp. vanilla extract
4 large eggs, room temperature
2 tsp. baking soda
2 tsp. baking powder
2 tsp. kosher salt
1 tbs. buttermilk powder
3 3/4 c. all-purpose flour
1 1/2 c. mini semi-sweet chocolate chips
Buttermilk Chocolate Chip Cookies Dough
Yields Approximately 2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs. Beat in until fluffy and lighter in color. Add vanilla and mix to combine.
In a bowl, sift together the baking soda, baking powder, salt, and flour. Add the flour mixture to the wet ingredients in two additions, scraping after each addition. Add the chocolate chips and mix until just combined.
Using two tablespoon-sized scoops of dough, place onto a parchment paper-lined baking sheet. Bak for 12-14 minutes until lightly browned on edges and bottoms of cookies.
These cookies have a hint of spice from cinnamon, ancho chile powder, and cayenne pepper.
Chocolate+Dulce de Leche Cookies
Ingredients
1/2 c. salted butter, softened
1/2 c. brown sugar, packed
2 large eggs, room temperature
1 tsp. vanilla extract
1/4 c. milk
3 tbs. jet black cocoa powder
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder
1 tbs. ground cinnamon
1/2 tsp. ancho chile powder
1/16 tsp. cayenne pepper
2 c. all purpose flour
1/2 c. mini semi-sweet chocolate chips
1 13.4 can dulce de leche (won’t use whole can)
Chocolate+Dulce de Leche Cookies
Yields Approximately 1 1/2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Dissolve the cocoa powder in the milk, set aside. Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla and milk and mix to combine.
In a bowl, sift together the salt, baking soda, baking powder, cinnamon, ancho chile powder, cayenne pepper, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.
Take a tablespoon-sized scoop of dough and lightly flatten. Place a teaspoon of dulce de leche onto the dough. Place another tablespoon of dough on top and lightly roll between hands to combine. Place each scoop onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.
The Recipe Hoard 